🍺 Top-down Brew: Strong Bitter

Data Entry

Recipe Variables

Variations

For steeped grains plus malt extract:

Delete the British pale ale malt line.
For liquid malt extract, add sugar: Liquid light malt extract, 93, 5, 76
For dry malt extract, add sugar: Dry light malt extract, 93, 3.5, 96
Set the mash efficiency variable to 55% (eff: 55) for steeping.

Explore other malts, sugars, and hops

Results

Notes

Characteristics ingredients from BJCP: Pale ale, amber, or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor."

The strong bitter is similar to other members of the bitter family (ordinary and best), but with a higher original gravity and alcohol content. This style is sometimes called an extra special bitter due to the well-known commercial example of this style from Fuller's Brewing.

The essential malts are British pale ale (Maris Otter is popular) and crystal malt around 4 to 7%. Other tweaks can include special roast, victory, biscuit, or aromatic. Sugar can be used (5 to 10%), although Zainasheff says that he usually avoids sugar.

British hops to consider are Goldings, Fuggle, Challenger, Target, Willamette, and Northern Brewer. Zainasheff's preferred late hopping schedule is one hop addition at the end of the boil. Aim for a BU/GU near .68.

Popular yeasts to try are Fermentis S-04, Lallemand Nottingham, White Labs WLP002, and Wyeast London Ale 1968.

References

Beer-analytics.com strong bitter

Zainasheff, J. (2008, March-April). Extra special bitter: (a.k.a. English pale ale). Brew Your Own, 19 - 22.